Just in time for Passover, scientists at the Technion Institute of Technology have created a kosher white wine with the same beneficial effects as red wine. In a related study, they also found that an Israeli wine has more of the health-promoting chemicals than its French counterparts. Researchers have known for years about the beneficial effects of red wine, the consumption of which has been linked to lower cholesterol oxidation. Cholesterol oxidation has been identified as a major contributor to the blockage of arteries.
The Technion-made white wine contains more "flavonoids", the natural chemicals that counteract the damaging effects of cholesterol oxidation. According to Prof. Michael Aviram of the Technion Faculty of Medicine, who headed the research, this was achieved through a novel process. "We concluded that processing white wine by putting grape skins of chardone or muscat grapes [which are white or yellow in color] in contact with alcohol for a short period helped extract the skin's flavonoids, and produced white wine rich in potent antioxidants similar to those found in red wine," Prof. Aviram said. Red wine retains its flavonoids because the grape skins are left on for several weeks prior to the wine preparation.
Prof. Aviram will present his findings at the New York Academy of Sciences Alcohol and Wine International Meeting in Palo Alto, California, April 26 to April 29, and is to publish them in the August 2001issue of the Journal of Agriculture and Food Chemistry. Prof. Aviram's process "may now allow white wine to share the stage with red wine as causative of the 'French Paradox,'" notes Dr. Charles Bisgaier, vice president of the pharmacology division at the Ann Arbor, Michigan-based Esperion Therapeutics, Inc., referring to the unexpected low incidence of coronary disease among the French despite a diet high in fat-rich foods.
The Technion-made white wine contains more "flavonoids", the natural chemicals that counteract the damaging effects of cholesterol oxidation. According to Prof. Michael Aviram of the Technion Faculty of Medicine, who headed the research, this was achieved through a novel process. "We concluded that processing white wine by putting grape skins of chardone or muscat grapes [which are white or yellow in color] in contact with alcohol for a short period helped extract the skin's flavonoids, and produced white wine rich in potent antioxidants similar to those found in red wine," Prof. Aviram said. Red wine retains its flavonoids because the grape skins are left on for several weeks prior to the wine preparation.
Prof. Aviram will present his findings at the New York Academy of Sciences Alcohol and Wine International Meeting in Palo Alto, California, April 26 to April 29, and is to publish them in the August 2001issue of the Journal of Agriculture and Food Chemistry. Prof. Aviram's process "may now allow white wine to share the stage with red wine as causative of the 'French Paradox,'" notes Dr. Charles Bisgaier, vice president of the pharmacology division at the Ann Arbor, Michigan-based Esperion Therapeutics, Inc., referring to the unexpected low incidence of coronary disease among the French despite a diet high in fat-rich foods.